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Blue mold typical of blue mold cheeses such as roquefort and gorgonzola. This mold can be used for both cheeses made from milk and vegan cheeses. -
Calcium ensures that essential components of milk can clump together into cheese. Without calcium chloride, you cannot make cheese from pasteurised milk.
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Five pieces of cotton unbleached cheese cloth for cheese making. Can be universally used as cheese cloth, filter cloth, cover cloth for kombucha jars, or hop bag. -
You use this cheese mat for ripening your cheeses. The open structure ensures your cheeses get fresh air from all sides and doesn't stick. Suitable for both hard, soft and vegan cheeses. -
This is a versatile cheese mold for soft cheeses. It's intended for cheeses that do not get pressed, such as soft goat cheeses, camembert style white mold cheeses, soft blue mold cheeses, soft red smear cheeses and soft vegan cheeses. -
Citric acid has many applications. It is widely used in the cheese production, among other things to easily make mozzarella yourself and in the preparation of vegan cheeses.
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With this complete yoghurt kit, you can make delicious yoghurt, greek yoghurt, soy yoghurt or coconut yoghurt. Perfect for beginners and advanced users with all specialised ingredients and equipment included. -
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White or gray mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheeses. This mold can be used for both cheeses made from milk and vegan cheeses
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Out of stock Make vegan cheese with our real, but vegan, cheese starters. Use this starter for extra 'cheesy' flavor in your vegan cheese. Now on sale, last stock.
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Acidity plays an important role in many forms of fermentation. The lower the pH, the more acidic your product. The more acidic your product, the safer your product. However, pH it is difficult to taste, see or smell precisely. That is why pH strips exist. These strips in the perfect 0.0-7.0 range for all your fermentation projects. -
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No cheese without rennet. Rennet is a binding agent that causes milk to curdle. This rennet is made from plants.
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Gas-forming bacterium. Produces a large amount of CO2 and is therefore responsible for large holes, but also for a nutty taste such as in Emmenthaler cheeses. This mold can be used for both cheeses made from milk and vegan cheeses
